食品科学 ›› 2013, Vol. 34 ›› Issue (11): 88-93.doi: 10.7506/spkx1002-6630-201311020

• 基础研究 • 上一篇    下一篇

紫甘薯醋及其不同发酵阶段产物的抗氧化活性

张村雪1,朱渭兵2,李志西1,*,殷路萍1,刘健书3   

  1. 1.西北农林科技大学食品科学与工程学院,陕西 杨凌 712100;2.杨凌金薯种业科技有限公司,陕西 杨凌 712100;
    3.陕西省功能食品工程技术研究中心,陕西 西安 710054
  • 收稿日期:2012-03-23 修回日期:2013-02-02 出版日期:2013-06-15 发布日期:2013-06-03
  • 通讯作者: 李志西 E-mail:lzx580721@yahoo.com.cn
  • 基金资助:

    秦岭北麓野生资源开发及发酵技术创新项目(A304021104);国家农业标准化示范区项目(SFQ7-428)

Antioxidant Properties of Purple Sweet Potato Vinegar and Intermediate Products at Different Fermentation Stages

ZHANG Cun-xue1,ZHU Wei-bing2,LI Zhi-xi1,*,YIN Lu-ping1,LIU Jian-shu3   

  1. 1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
    2. Yangling Jingshu Sweet Potato Seed Co. Ltd., Yangling 712100, China;
    3. Shaanxi Provincial Functional Foods Engineering Technology Research Center, Xi’an 710054, China
  • Received:2012-03-23 Revised:2013-02-02 Online:2013-06-15 Published:2013-06-03
  • Contact: LI Zhi-xi E-mail:lzx580721@yahoo.com.cn

摘要:

以紫甘薯(黑薯1号)为原料,采用液态深层发酵法酿制紫甘薯醋,测定其不同发酵阶段产物(糖化醪、酒醪、醋液)对DPPH自由基和ABTS+·的清除能力以及Fe3+还原能力,并且与白心、黄心、橘黄心薯肉的甘薯进行抗氧化活性比较研究。结果表明:紫甘薯(黑薯1号)抗氧化能力最高,白心甘薯(秦薯5号)次之,橘黄心与黄心甘薯(红心648、阳东锦栗薯)最低。甘薯发酵产物的抗氧化活性与多酚类物质含量有显著的相关性(P<0.01)。紫甘薯醋的DPPH自由基清除能力、ABTS+·清除能力、Fe3+还原能力均较其糖化醪、酒醪有所提高,其他3种甘薯醋酸发酵前后的糖化醪、酒醪和醋液的抗氧化能力也有一定差异,醋液抗氧化能力显著升高。实验证明:紫甘薯糖化醪、酒醪、醋液都具有很强的抗氧化能力,其中醋液的抗氧化能力最强。

关键词: 抗氧化, 紫甘薯, 甘薯醋

Abstract:

Purple sweet potato vinegar was produced by liquid-state submerged fermentation. The antioxidant properties
including reducing power, and DPPH free radical and ABTS+• scavenging activity in vitro of the vinegar and its intermediate
products at different fermentation stages were investigated. The results indicated that purple-fleshed sweet potato “Heishu
No. 1” exhibited the highest antioxidant activity, followed by white-fleshed sweet potato “Qinshu No. 5”, while yellowfleshed
sweet potato “Yangdong Jinli” and orange-colored-fleshed “Hongxin No. 648” showed the lowest antioxidant
capacity. Our results also showed a highly significant correlation between antioxidant capacity and total polyphenols content
(P < 0.01). Additionally, reducing power, DPPH free radical and ABTS+• scavenging ability of purple-fleshed sweet potato
vinegar were higher than those of saccharified slurry and mash. Some differences among products from other sweet potato
cultivars were also observed for antioxidant properties. Therefore, purple sweet potato saccharified slurry, swort and vinegar
can be used as good dietary sources of antioxidants due to potent antioxidant activity.

Key words: antioxidant activity, purple sweet potato, sweet potato vinegar

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